Marys Peanut Butter Cookies Food

MARY'S PEANUT BUTTER BLOSSOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, baking powder, and salt together in a small bowl.
• Beat shortening, peanut butter, 1/2 cup white sugar, and brown sugar together in a large bowl until creamy. Add egg, milk, and vanilla extract; mix until just blended. Slowly add the flour mixture until dough is combined.
• Roll dough into balls and roll into the remaining white sugar to coat. Place cookies on baking sheets and make a small indentation in the center of each using your thumb.
• Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and place a chocolate kiss in each indentation. Allow to cool slightly; remove from baking sheets and cool completely.

PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
• Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

PEANUT BUTTER COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
• Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
• Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
• Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.

MARY'S PEANUT BUTTER COOKIES RECIPE

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Combine margarine, peanut butter, sugars, egg and vanilla.
• 3. In a separate bowl sift together dry ingredients and add to wet mixture.
• 4. Form into small balls, roll in remaining sugar and flatten with a fork... creating a criss-cross design.
• 5. Bake 10-12 minutes until practically perfect.
• 6. Note: You can substitute butter for the margarine, but I actually prefer the reduced-fat margarine in this recipe. Also, be careful not to over-bake. These cookies are best when they're a little under-done.

MARY JANE'S PEANUT BUTTER MOLASSES COOKIES

Steps:

• In medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl with mixer on medium speed, beat together the brown sugar, butter, peanut butter, shortening and molasses until well blended and fluffy -- about 2 minutes. Add the eggs, and beat until very well blended and smooth.
• Beat in half of the flour mixture until evenly incorporated. Stir in or beat in the rest of the flour mixture until evenly incorporated. .
• Refrigerate the dough for at least 1 1/2 hours or up to 12 hours or until firmed up. Preheat the oven to 375*.
• Grease several baking sheets or use nonstick spray.
• Shape portions of the dough into generous 1 1/4" balls with lightly greased hands. Place the peanuts in a small bowl. Dip one half of each ball into the peanuts until some are embedded.
• Place the balls, peanut side up on the baking sheets, spacing about 2 3/4" apart. Using your palm, press down on the balls until the tops are just flattened.
• Bake the cookies, one sheet at a time in the upper third of the oven for 8-10 minutes or until lightly tinged with brown and just barely set when pressed in the centers. Reverse sheets halfway through baking from front to back to ensure even browning.
• Transfer the sheets to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.With a spatula, remove cookies to wire racks to cool completely.
• Store in an airtight container for up to 10 days or freeze up to 2 months.

PEANUT BUTTER COOKIES

Steps:

• Preparation method
• 1.Preheat the oven to 180C/350F/Gas 4.
• 2.Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.
• 3.With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.
• 4.Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.
• 5.Place in the oven and bake for ten minutes, or until just turning golden-brown.
• 6.Transfer the cookies to a wire rack and allow to cool for ten minutes.
• 7. Transfer to a plate and dust with icing sugar

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line two baking sheets with parchment paper and set aside.
• In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
• Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
• Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.

ST. MARY'S PEANUT BUTTER BARS

Steps:

• Preheat oven to 350°F.
• Mix all base ingredients together until well combined.
• Press mixture into a long edged cookie pan and bake for 20 minutes.
• While bars are cooling, mix sugar, milk, and butter together for the topping on the stove. Bring to a boil and boil for 5 minutes.
• Remove from heat and add chocolate chips, stirring until smooth and thickened (about 2-3 minutes).
• Spread over bars, let cool, then enjoy!